| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole large chicken |
| 8 |
sl |
Bread made into breadcrumbs |
| 15 |
tb |
Flour |
| 3 |
|
Eggs; beaten |
|
|
Oil for deep frying |
| 8 |
tb |
Mayonnaise |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
tb |
Snipped chives |
| 8 |
tb |
Tomato sauce |
| 2 |
ts |
Fresh chopped basil |
INSTRUCTIONS
DIPS
Remove the breasts from the chicken and slice into fingers. Prepare
the flour on one plate, the beaten egg on another and the breadcrumbs
on another.
Put the chicken pieces into the flour and then remove the surplus.
Put into the egg, remove the surplus and finally into the
breadcrumbs. Place on a plate until required.
Make your dips by mixing the ingredients together and refrigerate
until required.
Heat oil until hot enough to deep fry. Deep fry the fingers for about
8-10 minutes until golden brown (always make sure the chicken is
cooked right through).
Serve with the dips and a side salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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